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Milk and Rennin Prac
Milk and Rennin Prac
Milk and Rennin Prac
5 No curdle at 7+ min
40 3.25 mins
80 No curdle at 7+ mins
Analysis:
The time taken for milk to curdle was the least in the test tube of milk that was 40C and was the highest
in the test tube that was 5C. However, when the 5C test tube was heated up to 40C, the time taken for
the milk to become solid and curdle was majorly reduced.
Discussion:
The experiment proved the hypothesis correct, as it was observed that when the milk was 40C, the time
taken for milk to curdle was at its lowest (3.25 seconds). This is because 40C is the average human body
temperature and thus is the optimum temperature for rennin to act upon milk in the stomach. At 5C,
rennin would change shape and its functioning as a result of the excessive cold, and hence there was
minimal curdling observed. At 80C, rennin would have denatured as a result of the high temperatures,
and thus, the time taken for milk to curdle was larger in comparison to the milk that was 40C.
To avoid parallax error, multiple people read the measurements for milk volumes at eye level and from
the meniscus, and hence this allowed for accuracy in the experiments.
Reliability was achieved due to the fact that a variety of groups performed the same experiment and
consistent results were achieved with each group. To improve reliability, different temperatures could be
tested, eg. 20C, 40C, 60C. This would allow for examination of the trend with varying temperatures.
The experiment can be said to be accurate due to the fact that apparatus that was used was not faulty,
examples being thermometers, measuring cylinders and pipette.
Due to the controlled variables that were maintained throughout the experiment, the experiment is said to
be very valid. Such controlled variables include the pH, quantity and concentration of milk.
Conclusion:
Enzyme activity was significantly greatest when the temperature of the milk was 40C.
Neutral 2:41
Analysis:
The time taken for milk to curdle was the least in the test tube that contained 1 mL of HCl. It was also
seen that the test tube containing 1mL of NaOH, that the time taken for milk to curdle was recorded to
exceed 8 minutes. Hence, since HCl is an acid and NaOH is a base, it has been proven that as pH
decreases and the substrate becomes more acidic, enzyme activity is maximised.
Discussion:
Since rennin is an enzyme used in the digestion and breakdown of milk, this enzyme is adapted to be
more effective at higher acidity levels.
The experiment can be deemed to be valid given the controlled variables that were maintained throughout
the entirety of the experiment, such examples are the concentration and quality of milk and the amount of
enzyme. However, although all the test tubes were placed in the hot bath and removed at the same time,
heat would have been lost to surroundings after removal from the hot water bath, and hence, temperature
was not maintained. An improvement for this, is to check the temperatures of all the test tubes after
removal from hot water bath and prior to putting enzyme in.
The experiment was reliable due to the fact that a large number of groups replicated this experiment and
the same trend was evident in the results of each group.
Accuracy was maintained through the experiment through the use of non faulty equipment, especially
with the measuring cylinder and pipette which had small increments to ensure proper measurements of
substances were used.
Conclusion: Enzyme activity was greatest in the test tube that had milk at a higher acidity.
Results:
Milk concentration Time taken for milk to curdle
100% 0:45
75% 2:42
50% 4:50
25% 9+
Discussion:
The experiment affirmed the hypothesis by proving that as milk concentration increases, enzyme activity
also increases, thus the time taken for milk to curdle decreased. This is because with a higher amount of
substrate, enzymes can work upon more substances.
The experiments reliability could have been improved by repeating the experiment with varying milk
concentrations (10%, 30%, 50%, 70% and 90%), to ensure the trend was evident in other amounts of milk
concentration.
Conclusion: As milk concentration increased, the time taken for milk to curdle decreased, and thus
rennin activity was increased.